If you still crave Thanksgiving-esque flavors throughout the winter, but don’t feel like the massive time and energy it takes to prepare such meal, I gotchu!
This Turkey and Cranberry Stuffed Acorn Squash tastes like a lightened-up Thanksgiving and takes a fraction of the time and effort to make. The rosemary, sage, and cranberry give it those winter vibes, and it all comes together as a super satisfying meal.
Feel free to play around with the herbs, adding more rosemary or throwing in some fresh thyme or parsley, too. If you tolerate dairy, you can also top the stuffed squash with cheese (such as feta, goat cheese, or Parmesan) or a gluten-free breadcrumb topping. If you do this, turn up the oven to 450 degrees F and return stuffed squash to the oven for 5-10 minutes until cheese is melted.
You could also pour some gravy over the top, if you really want something to tie this faux Thankgsiving meal together! 🙂
If you’re vegetarian or vegan, you can substitute quinoa, tempeh, or Beyond Meat for the turkey here! If using quinoa, cook separately first. Saute all the filling vegetables, then add cooked quinoa at the very end.
Turkey & Cranberry Stuffed Acorn SquashPin Recipe
- 2 large acorn squash cut in half and de-seeded
- 2 tablespoons extra virgin olive oil or ghee
- 1 leek thinly sliced
- 1 pound ground turkey*
- 2 stalks celery finely chopped
- 2 cups kale finely chopped
- 1/3 cup dried cranberries
- 1 tablespoon fresh sage minced
- 1 medium sprig rosemary stem removed & leaves minced
- 1/2 teaspoon sea salt plus 1/4 – 1/2 teaspoon more to taste, if desired
- Freshly ground black pepper
- Preheat oven to 400 degrees F. Place squash cut-side down on a parchment-lined baking sheet.
- Cook for 30-40 minutes, or until squash is tender when pierced with a fork.
- Meanwhile, prepare the turkey filling. Over medium-high heat, add the oil or ghee to a large skillet, then the leeks. Sauté until the leeks soften.
- Add turkey and celery. Break up meat and cook until no pink remains.
- Add in the kale, cranberries, herbs, and salt, and sauté for another 3-4 minutes, or until kale is wilted. Taste and add more salt if needed.
- When squash are cooked, remove from oven and stuff with turkey filling. Serve hot!**